1、ISOInternationalStandardISO17645Firstedition2025-06Dry-curedhamSpecificationJambonsecSpecificationsReferencenumberISO17645:2025(en)COPYRIGHTPROTECTEDDOCUMENTISO2025Allrightsreserved.Unlessotherwisespecified,orrequiredinthecontextofitsimplementation,nopartofthispublicationmaybereproducedorutilizedoth
2、erwiseinanyformorbyanymeans,electronicormechanical,includingphotocopying,orpostingontheinternetoranintranet,withoutpriorwrittenpermission.PermissioncanberequestedfromeitherISOattheaddressbeloworISO,smemberbodyinthecountryoftherequester.ISOcopyrightofficeCP401Ch.deBlandonnet8CH-1214Vernier,GenevaPhon
3、e:+41227490111Email:copyrightiso.orgWebsite:www.iso.orgPublishedinSwitzerlandContentsPageForewordivIntroductionv1 Scope12 Normativereferences13 Termsanddefinitions14 Specification24.1 General24.2 Rawmaterial24.3 Foodadditives24.4 Finalproducts24.4.1 Minimumwholeprocessingperiod24.4.2 Physicalandchem
4、icalindices24.4.3 Hygiene35 Sampling36 Labelling,packaging,transportandstorage36.1 Labelling36.2 Packaging46.3 Transport46.4 Storage4AnnexA(informative)Sampling5Bibliography7ForewordISO(theInternationalOrganizationforStandardization)isaworldwidefederationofnationalstandardsbodies(ISOmemberbodies).Th
5、eworkofpreparingInternationalStandardsisnormallycarriedoutthroughISOtechnicalcommittees.Eachmemberbodyinterestedinasubjectforwhichatechnicalcommitteehasbeenestablishedhastherighttoberepresentedonthatcommittee.Internationalorganizations,governmentalandnon-governmental,inliaisonwithISO,alsotakepartint
6、hework.ISOcollaboratescloselywiththeInternationalElectrotechnicalCommission(IEC)onallmattersofelectrotechnicalstandardization.TheproceduresusedtodevelopthisdocumentandthoseintendedforitsfurthermaintenancearedescribedintheISO/IECDirectives,Part1.Inparticular,thedifferentapprovalcriterianeededforthedi
7、fferenttypesofISOdocumentshouldbenoted.ThisdocumentwasdraftedinaccordancewiththeeditorialrulesoftheISO/IECDirectives,Part2(seeWWW.iso.org/directives).ISOdrawsattentiontothepossibilitythattheimplementationofthisdocumentmayinvolvetheuseof（八）patent(三).ISOtakesnopositionconcerningtheevidence,validityora
8、pplicabilityofanyclaimedpatentrightsinrespectthereof.Asofthedateofpublicationofthisdocument,ISOhadnotreceivednoticeof（八）patent(三)whichmayberequiredtoimplementthisdocument.HoweverlImplementersarecautionedthatthismaynotrepresentthelatestinformation,whichmaybeobtainedfromthepatentdatabaseavailableatWWW
9、iso.org/patents.ISOshallnotbeheldresponsibleforidentifyinganyorallsuchpatentrights.Anytradenameusedinthisdocumentisinformationgivenfortheconvenienceofusersanddoesnotconstituteanendorsement.Foranexplanationofthevoluntarynatureofstandards,themeaningofISOspecifictermsandexpressionsrelatedtoconformitya
10、ssessment,aswellasinformationaboutISO,sadherencetotheWorldTradeOrganization(WTO)principlesintheTechnicalBarrierstoTrade(TBT工seeWWW.iso.org/iso/foreword.htmLThisdocumentwaspreparedbyTechnicalCommitteeISO/TC34,Foodproducts,SubcommitteeSC6,Meat,poultry,fish,eggsandtheirproducts.Anyfeedbackorquestionson
11、thisdocumentshouldbedirectedtotheusersnationalstandardsbody.AcompletelistingofthesebodiescanbefoundatWWW.iso.org/members.htmLIntroductionDry-curedhamisproducedfromfreshorfrozenporkwholehindlegs(withorwithoutthetrotter)astherawmaterial.Itispreparedbycoatingtheentiresurfaceofthehamwithsaltorsaltmixedw
12、ithsweeteners,SPiCes,seasoningsandflavourings,and/orfoodadditivessuchassodium/potassiumnitrateandsodium/potassiumnitrite.Importantly,dry-curedhamisneitherinjectedwithnorsubmergedintocuringsolutions.Knownforitstraditionalprocessingtechniques,distinctiveflavoursandnutritionalvalues,dry-curedhamhasgain
13、edglobalpopularityamongconsumers.Dry-curedhamSpecification1 ScopeThisdocumentspecifiestheproductionandhygienerequirementsfordry-curedhamandestablishesasystemofanalyticalmethodstoensurethequalityofdry-curedham.Thisdocumentalsospecifiestherequirementsfortransport,storage,packagingandlabelling.Thisdocu
14、mentisapplicabletobothdry-curedhamandnon-ready-to-eatdry-curedham.Thisdocumentisalsoapplicabletodry-curedhamproduction.2 NormativereferencesThefollowingdocumentsarereferredtointhetextinsuchawaythatsomeoralloftheircontentconstitutesrequirementsofthisdocument.Fordatedreferences,onlytheeditioncitedappl
15、ies.Forundatedreferences,thelatesteditionofthereferenceddocument(includinganyamendments)applies.ISO1442,MeatandmeatproductsDeterminationofmoisturecontentReferencemethodISO1841-LMeatandmeatproductsDeterminationofchloridecontentPart1:VolhardmethodISO1841-2,MeatandmeatproductsDeterminationofchloridecon
16、tentPart2:PotentiometricmethodCAC/GL21,PrinciplesfortheEstablishmentandApplicationOfMicrobiologicalCriteriaforFoodsCAC/GL61,GuidelinesontheApplicationOfGeneralPrinciplesofFoodHygienetotheControlOfListeriamonocytogenesinFoods3 TermsanddefinitionsForthepurposesofthisdocument,thefollowingtermsanddefini
17、tionsapply.ISOandIECmaintainterminologydatabasesforuseinstandardizationatthefollowingaddresses: ISOOnlinebrowsingplatform:availableathttps:WWW.iso.org/obp IECElectropedia:availableathttps:/www.electropedia.org/3.1dry-curedhamhamproducedfromfreshorfrozenporkwholehindlegs(withorwithoutthetrotterand/or
18、thebone)astherawmaterial,thenpreparedbyseasoning(ornot),salting,curingwhenitinvolvestheuseofnitratesand/ornitrites(Ornot),drying,ripening,smoking(ornot),deboning(ornot),greasing(ornot),moulding(ornot),slicing(ornot),packagingandotherprocessingprocedures4 Specification4.1 GeneralDry-curedhamshallconf
19、ormtothefollowingqualityrequirements:a) Theouterappearanceofthecut,andthesmelttaste,consistencyandtextureshallbeacceptabletoconsumerexpectationsfordry-curedham.Thedry-curedhamshouldconformtothefollowingcriteria:1) uniformtothecut;2) freeofinfiltrationsorcavity;3) presentstypicalsmellandtasteofdry-cu
20、redmeat;4) moderatesalineperception;5) notfibrous.b) Theproductshouldhaveatypicalshape.Itshouldbeneatlyedgedandwithoutslits.c) Thecolouroftheinternalleanpartofthedry-curedhammayberedorreddish.d) Theinternalfattytissueshouldbewhite,andthesurfacelayerscanhaveayellowishorbrowningshade.4.2 RawmaterialTh
21、emeatfromwhichtheproductispreparedshallbeofaqualitysuitableforhumanconsumptionandfreefromforeignodoursandoff-flavours.TherawmaterialshouldconformtothehygienerequirementsofCAC/GL52andCAC/GL86.4.3 FoodadditivesTheuseoffoodadditivesshouldconformtotherequirementsofCAC/MISC6.4.4 Finalproducts4.4.1 Minimu
22、mwholeprocessingperiodTheminimumwholeprocessingperiodshallbe: sevenmonthsforbone-indry-curedham; fourmonthsfordeboneddry-curedham.4.4.2 PhysicalandchemicalindicesTherearetwokindsofdry-curedham:ready-to-eatandnon-ready-to-eat.Thephysicalandchemicalcharacteristicsofthefinalproductshallconformtotherequ
23、irementsspecifiedinTabIe1.Thepercentmoisturecontentandsodiumchloridecontentshouldbedetermined,documentedandreported.Thehamportionusedforanalysisshouldbefromthebicepsfemoris(onatransverseportionofthehamtakenat4cmfromthefemurheadtothedistalpart,defatted),andsamplestakendirectlyfromthecutorslicedham(de
24、bonedanddefatted).Theamountofsampleshouldnotbelessthan200g.Othermethodsthatprovidetheequivalentsensitivity,reproducibilityandreliabilitymaybeemployed.Table1Physicalandchemicalindicesofdry-curedhamItem(%)LimitTestmethodMoisturecontentv63,5ISO1442Sodiumchloridecontent9ISO1841-1orISO1841-24.4.3 Hygiene
25、TheproductshallconformtothemicrobiologicalcriteriaspecifiedinCAC/GL21attheendofitsshelflife.Pathogenicbacterium(ready-to-eattype)shallconformtothesamplingplanandlimitrequirementsspecifiedinTable2.Othermethodsthatprovidetheequivalentsensitivity,reproducibilityandreliabilitymaybeemployediftheyhavebeen
26、appropriatelyvalidatedaccordingtoISO16140-2orothersimilarinternationallyacceptedstandards.Table2PathogenicbacteriumlimitPathogenicbacteriumSamplingplanandlimitRecommendedtestmethodncmMSalmonella50Notdetectedin25gISO6579-1Listeriamonocytogenes50Notdetectedin25gISO11290-1Listeriamonocytogenes50100CFU/
27、gISO11290-2Keyn=numberofcollectedsamplesofthesamebatchproductsc=maximumnumberofsamplesallowedtoexceedmm=acceptablelimitvalueofpathogenicbacteriaindicatorsM=highestsafetylimitvalueOfpathogenicbacteriaindicatorsaandbDifferenttypesofdry-curedhampresentdifferentrisksfromListeriamonocytogenes,hencediffer
28、entmicrobiologicalcriteriacanapply.aThesecriteriaapplytodry-curedhaminwhichthegrowthOfListeriamonocytogenescanoccur.bThesecriteriaapplytodry-curedhaminwhichthegrowthofListeriamonocytogeneswillnotoccur.TheyshallconformtothefollowingcriteriainaccordancewithCAC/GL61:productswithpH4,4oraw0,92,productswi
29、thpH5,0andaw0,94.Othercategoriesofproductscanalsobelongtothiscategory,subjecttoscientificjustification.5 SamplingRepresentativesamplestakenthroughanapplicablesamplingplanshouldbeprovidedforlaboratoryanalysis.Appropriatemethodsforsubsamplinglaboratorysamplesshouldcontinuetoensuretherepresentativeness
30、oftheanalyticalresult.Ifapplicable,statisticalcriteriaforacceptanceorrejectionoftheanalyticalresultshouldincludethesamplingplanandsubsampling.Requirementsandlimitationsforthelaboratorysamplesizeandnumberofindividualitemsformingthesample,andthehandlingofthesampleanditsstorage,shouldbeevaluatedanddesc
31、ribedbaseduponthepreparationofthesamplematrixforanalysis.SamplingandsamplingplansaregiveninAnneXAandCAC/GL50.6 Labelling,packaging,transportandstorage6.1 LabellingThefollowinginformationshallbemarkedoneachpackageoronalabel:a) thenameoftheproduct,theingredientsoftheproduct,andthetradenameorbrandname,
32、ifany;b) thenameandaddressoftheproducerorpackagerormarketer;c) thenetmassforproductswithhermeticpackaging;d) thepackingdateifrequired(i.e.afterslicing,dicing,etc.thedry-curedham);e) theshelflifeoftheproduct;f) thestoragemodeandinstructions;g) thebatchorcodenumber;h) fornon-ready-to-eatdry-curedham,t
33、helabelshallindicate,rnon-ready-to-eatproduct1andstatethattheproductshallbefullycookedbeforeconsumption;i) anyotherinformation(e.g.nutritionalinformation,healthmark,identificationmark)requestedbythecountryofcommercializationand/orthepurchaser.6.2 PackagingPackagingmaterialincontactwithdry-curedhampr
34、oductshallbeoffoodgrade.Allmaterialsincontactwiththeproductshallbeproducedinaccordancewithgoodmanufacturingpractices(GMP)sothat,undernormalorforeseeableconditionsofuse,theydonottransfercomponentsinsuchquantityto:a) constituteadangertohumanhealth;b) involveanunacceptablechangeinthecompositionoffoodst
35、uffs;c) damagetheorganolepticcharacteristicsoftheproduct.6.3 TransportTheproductshallbetransportedunderappropriateconditionsinaccordancewiththespecificcharacteristicsandhygienerequirementsofdry-curedham.Insulation,refrigerationandpreservationmeasuresshallbeimplementedwhennecessary.Duringtransportati
36、on,theproductshallbeprotectedfromexposuretosunlightandrain.Theproductshallnotbetransportedwithtoxic,corrosiveorvolatilematerials.6.4 StorageStorageandtransportationconditionsshallbedeterminedbasedonthespecificcharacteristicsandgoodhygienepractice(GHPstandardsapplicabletodry-curedham.Theoperatorsshal
37、limplementinsulation,refrigerationandpreservationmeasureswhennecessary.Theproductshallbestoredinahygienicallymaintainedwarehousefreeofforeignodours.Theproductshallnotbestoredwithtoxic,corrosiveorvolatilematerials.Theproductinstorageshallbeprotectedfromdirectsunlight,rain,significantchangesintemperat
38、ure,humidityandviolentimpact.Theyshouldalsobepreventedfrombeingsubjecttoadverseeffects.Storetheproductawayfromthewallsandtheground.Theproductshallbestoredtoallowairtocirculatedbetweenthem(e.g.providingachannelbetweenthem).AnnexA(informative)SamplingA.lSamplingformicroorganismA.l.lSamplingprincipleSa
39、mplingshouldfollowtheprincipleofrandomnessandrepresentativeness.Thesamplingprocessshouldfollowaseptictechniquestopreventanypossibleexternalcontamination.A.1.2SamplingprogrammeDeterminethesamplingprogrammeaccordingtothepurposeoftheinspection,thecharacteristicsoffood,thebatch,theinspectionmethodorthed
40、egreeofdamagecausedbythemicroorganism.Thesamplingprogrammecanbedividedintoasecondaryandatertiarysamplingprogramme.Thesecondarysamplingprogrammehasn,candmvalues,andthetertiarysamplingprogrammehasn,c,mandMvalues,asdefinedinTabIe2.Accordingtotheindexsettingofthesecondarysamplingprogramme,itisallowedtoh
41、avenomorethancsamplesamongnsampleswiththecorrespondingmicrobialindexvaluelargerthanthemvalue.Accordingtotheindexsettingofthetertiarysamplingprogramme,itisallowedtohaveallthesampleswiththecorrespondingmicrobiologicalindexvaluenomorethanthemvalue.Nomorethancsamplesareallowedtohavethecorrespondingmicro
42、bialindexvaluebetweenthemvalueandtheMvalue.NosampleisallowedtohavethecorrespondingmicrobiologicalindicatorslargerthantheMvalue.A.1.3SamplingmethodA.l.3.1Pre-packageddry-curedhamSamplesshouldbecollectedfromthesamebatchofindividuallypackagedproductsintheappropriatequantities.Theamountofeachsampleshoul
43、dmeettherequirementsformicrobiologicalindextesting.Apackageofindependentlypackageddry-curedhamweighingnomorethan1000gshouldbecollectedfromthesamebatch.Forindependentlypackageddry-curedhamweighingmorethan1000g,anasepticsamplershouldbeusedtotaketheappropriatenumberofsamplesfromdifferentpartsofthesamep
44、ackageandtheyareplacedintothesamesterilesamplingcontainerasonesampleofdry-curedham.Samplingshallbefromtheinsideoftheham.A.1.3.2Bulkdry-curedhamSamplesshouldbecollectedfromndifferentpartsofthedry-curedhambyusingasterilesamplingtoolandplacedinnsterilesamplingcontainersasnsamples.Theamountofeachsamples
45、houldmeettherequirementsofthemicrobiologicalindicatorinspectionunit.A.1.4SamplelabellingThecollectedsamplesshouldberecordedandmarkedinatimelyandaccuratemanner,includingthesampler,samplinglocation,time,samplename,source,batchnumber,quantityandstorageconditions.A.1.5StorageandtransportationofsamplesSa
46、mplesshouldbesenttothelaboratoryforinspectionassoonaspossible.Samplesshouldbemaintainedintheiroriginalintegrityduringtransportation.Samplesshouldbestoredclosetotheoriginalstoragetemperatureortakingnecessarymeasurestopreventanychangeofmicroorganismamountinthesample.A.2Samplingforphysicalandchemicalin
47、dicesdetectionA.2.1SamplingprincipleSamplingshouldfollowtheprincipleofrandomnessandrepresentativeness.A.2.2SamplingmethodThesamplesshouldbecollectedwithinsamebatch.Theamountofsampleshouldnotbelessthan200gandfromnolessthanthreedifferenthamsfromthesamebatch.A.2.3SamplelabellingThesamplingshouldberecor
48、dedandmarkedtimelyandaccurately,includingtheoperator,location,time,samplename,source,batchnumber,quantityandstorageconditions.A.2.4StorageandtransportationofsamplesSamplesshouldbesenttothelaboratoryforinspectionassoonaspossible.Samplesshouldbemaintainedintheiroriginalintegrityduringtransportation.Samplesshouldbestoredatanappropriatestoragetemperature.Bibliography1 ISO6579-LMicrobiologyofthefoodchainHoriz
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